Classic Pumpkin Pie

2 years ago I posted a recipe for pumpkin pie that I had been making for several years and really liked. For unknown reasons, my pie last year was a huge flop. Well, that might be a bit of a dramatic overstatement, it still had a nice taste but there was a giant canyon right down the center of the pie and it seemed really thin to me. Chances are I just did something wrong when measuring or it was simply over-baked. Still, it got me thinking. Should I really only have one way to make a pumpkin pie? Surely not, is the answer.

So here’s a secret, I almost hate to give it away, you know those recipes on the back of bags/cans/boxes? Yeah, those ones that people tend to ignore because surely a simple back-of-the-box recipe can’t be as good as a fancy schmancy recipe from a blog or cookbook – except, maybe it can be! Maybe the people producing the foods inside the bag/box/can really know how to highlight it. Makes sense, right? It reminds me of one of my favorite episodes of Friends, the one where Monica really wants Phoebe’s Grandmother’s chocolate chip cookie recipe. Turns out that fancy schmancy recipe was created by “Nestle Tollhous-ah”. The same one from the bag of chocolate chips.

With that sentiment in mind I decided to go for it and try the recipe from the back of the can. Is this an earth shattering original recipe? Absolutely not. You don’t even need to visit my blog to find (though I did make one small change). But it does deserve to be highlighted. It produced an amazingly creamy pie filling that did not have a canyon crack going through the middle. A pumpkin pie that was a real man-pleaser. So there. Secret’s out. This is not my recipe, it belongs to Libby. I hope you don’t mind that I am sharing it here.

And I can’t resist sharing this picture of my sweet girl (who happily hung out in the Moby wrap while I prepared this pie!)

 

 

Pumpkin Bundt Cake with Spiced Cream Cheese Glaze

Have you started your Thanksgiving menu plan yet? Are you putting it off until the last minute? Have you already had it planned for weeks? We just decided that we are staying home and hosting this year, so I am just starting my planning. Thankfully (pun intended) I’ve hosted Thanksgiving twice now so I know what works and what doesn’t. Since I’m not sure how the cooking will go with the baby, I’m going to stick to mostly tried and true recipes. The few new things I will be adding will be tested in the next few weeks. If they work I’ll be sharing them here! One thing I wanted to add this year was a new pumpkin dessert. (Because you know I don’t have enough pumpkin recipes). And this cake is making the cut.

This Pumpkin Bundt Cake with Spiced Cream Cheese Glaze is so good. The kind of good that leaves you standing over the kitchen sink eating “just one more” sliver to, you know, “even things out”. Because you can’t have a slightly crooked slice… I really had to laugh when just 15 minutes after I snuck a[nother] piece I noticed Jesse lingering at the kitchen sink. When I asked him if he was eating bundt cake he had a totally busted look. It can’t be helped. This cake is delicious.

 

 

Pumpkin Oatmeal Muffins

Fall is FINALLY here!! I do not think that I am alone in saying that it is my favorite season. Especially now that I am back in an area that actually has real seasons. The air is getting a little cooler and the leaves are starting to change colors. I’ve even busted out a few sweaters! But, even more than cool weather, colored leaves, and sweater, what I love the most about fall is probably the food. Warm stews and soups, apple cider, and, of course, PUMPKIN! Judging by the view of my blogs Pinterest page, I am not the only person excited about baking with pumpkin again.

To be perfectly honest, I did some premature pumpkin baking this year. These muffins were actually a part of my great pre-baby freezer stocking! . I waited to post the recipe because I wanted to see how they held up to freezing and reheating after a month. I am happy to report that these froze and reheated beautifully.  There really was no sacrifice in flavor or texture after hanging out in freezer bag for a month. Anytime I wanted a delicious, easy, one-handed snack, I would just grab one of these out of the freezer and pop it in the microwave for 30 seconds and boom! You pretty much have a freshly baked muffin! Perfect for first time parents of a newborn, busy parents of back-to-school children, or busy people with no children!

I’m muffin crazy, how about you?

Banana Oat Muffins
Cranberry White Chocolate Chip Muffins
Cinnamon Sugar Doughnut Muffins
Blueberry Doughnut Muffins

Pumpkin Cupcakes with Brown Sugar Cream Cheese Frosting

I know, I just posted a pumpkin recipe last week. But can you really have too many pumpkin recipes? I think not. Especially in the world of food blogging, there is always room for more pumpkin recipes.

Actually, I’m kind of surprised I’ve never posted a recipe for pumpkin cupcakes before. It’s well known on my dad’s side of the family that every year I will bring pumpkin cupcakes and/or cookies to the family meal. This year I am not able to make it in person, but I’m there in spirit and sending virtual pumpkin love.

This particular pumpkin cupcake recipe is actually different than the one I’ve used in the past. Once I tried it, I knew my old recipe was old news. This recipe creates a perfectly domed cupcake, with a moist interior, and the perfect cupcake crumb. I made this particular batch for a work party at Jesse’s office and I heard that they were a huge hit. He certainly didn’t bring home any leftover cupcakes for me…. Good thing I got my taste tests in before he took them! :)